The internet seems to have 2 main approaches to making espresso powder: - roast espresso beans—which have presumably already been pre-roasted—then grind - brew espresso, and bake the used grounds.
Which one is the way to go for best results? Is there another approach I should consider?
For what it’s worth, I’m wanting to use them (along with lots of other ingredients) in a seitan brisket recipe, to add a little subtle umami flavor.
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